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All Journal Agrointek Jurnal Agroindustri Teknologi dan Industri Pertanian Indonesia
Yessy Rosalina
Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Journal : Jurnal Agroindustri

 1 
PEMANFAATAN ASAP CAIR UNTUK MEMPERTAHANKAN KESEGARAN BUAH PISANG AMBON CURUP Devi Silsia; Yessy Rosalina; Firman Muda
Jurnal Agroindustri Vol 1, No 1 (2011)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.1.1.8-16

Abstract

Penanganan pasca panen pisang ambon curup harus benar-benar diperhatikan, karena buah pisang Ambon Curup memiliki tekstur yang lembut dan mengalami proses pematangan yang cepat sehingga sangat mudah terserang infeksi dan penyakit pasca panen. Penelitian ini bertujuan untuk mendapatkan konsentrasi asap cair yang optimal untuk  mempertahankan kesegaran buah pisang Ambon Curup.Penelitian ini menggunakan asap cair dengan lima konsentrasi yaitu, C0 (asap cair 0%), C1 (asap cair 1%), C2 (asap cair 2%), C3 (asap cair 3%) dan C4 (asap cair 4%). Variabel yang diamati adalah, berat perbuah, berat persisir, warna kulit, warna daging buah, tebal kulit, rasa, tekstur, off flavor dan layak konsumsi / kesegaran, Hasil penelitian menunjukkan bahwa kesegaran buah terlama dapat dipertahankan sampai 14 hari pada perlakuan dengan konsentrasi 4%.
STUDY ON QUALITY CHANGES OF LEMEA DURING STORAGE IN VARIOUS TYPES OF TEMPERATURE AND PACKAGING MATERIALS Kurnia Herlina Dewi; Yessy Rosalina; Sutra Firansyah
Jurnal Agroindustri Vol 3, No 1 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.1.51-60

Abstract

Lemea is a traditional food from Rejang tribes that needs improvement in packaging so that the product can compete with other packaged foods. A study to get the proper packaging to maintain lemea’s quality using various types of packaging materials and storage temperatures is necessary to be conducted. The objective of this study is to examine effect of various types of packaging materials and storage temperature on quality changes of lemea. The study designed using CRD with 2 factors and 3 replications. Type of packaging material used in this research is LDPE plastic with a thickness of 0:01 mm, OPP / PP multilayer plastic with a thickness of 0.05 mm and PETE plastic bottles with a thickness of 1:25 mm; storage temperature used is room temperature at 27-32 °C and refrigerator temperature at 12-15 °C. Parameters measured were changes in water content, pH value, the number of colonies of microbes and organoleptic (color, scent, shape and overall acceptance attributes of lemea) on lemea that stored for 28 days with the observation point on day 7, 14, 21 and 28. Various of packaging materials of lemea are LDPE plastic, OPP / PP multilayer plastic, and PETE plastic bottles showed significant effect on moisture content, pH, TPC, and organoleptic in room temperature storage at 27-32 °C but it had no significant effect in the refrigerator temperature storage at 12-15 °C. The difference in storage temperature affects the occurrence of deviation or alteration of lemea quality.
PRIMARY PACKAGING SELECTION AND VALUE ADDED ANALYSIS FOR BELEDANG FISH CRACKER Nanang Sumiyarto; Evanila Silvia; Yessy Rosalina
Jurnal Agroindustri Vol 3, No 1 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.1.14-22

Abstract

The research objective is to examine the best materials of primary packaging for beledang fish crackers and measure its value added. The packaging used in the research are plastic PP (Polypropylene) with a thickness of 0.09 mm, rigid LDPE (Low Density Polyethylene) plastic with a thickness of 0.36 mm, OPP multilayer (Oriented Polypropylene) with a thickness of 0.06 mm, aluminum foil packaging with a thickness of 0.04 mm and plastic vacuum with a thickness of 0.02 mm. Respondents in the study were experts respondents consist of one academic person in food packaging subject, one practitioners in food industry (owners of the fish industry beledang chips) and three person of BPPOM practitioners in Bengkulu. The results showed that rigid LDPE plastic is considered to be the best packaging. The value-added on beledang fish crackers for using rigid LDPE plastic is 51504.48 USD / kg or increase of 49.05%.
STUDI OF FRUIT LEATHER PROCESSING OF MANGGO Yessy Rosalina; Laili Susanti; Tatik Sulasmi
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.124-132

Abstract

Mango varieties Bengkulu is one of high yielding varieties from Bengkulu Province. The plants grow well and produce fruits almost year-around in all regions in the province of Bengkulu. Mango varieties Bengkulu have very large fruit, thick fruit flesh and slightly sour flavors. It makes Mango varieties Bengkulu is very suitable to be consumed in the form of a processed. Fruit leather is one form of processed fruit. Fruit leather is a thin sheet of fruit in dried form. The results showed that the best processing techniques of fruit leather for mango varieties Bengkulu is the process with addition of sugar by 20% and drying temperature at 60 ?C. The treatment produce fruit leather with the best physical appearance and flavor compared with the other treatments.
PACKAGING DESIGN IN INCREASING THE VALUE ADDED OF HONEY OF COFFEE FLOWER AS A REGIONAL PRIME PRODUCT Yessy Rosalina; Alnopri Alnopri; Prasetyo Prasetyo
Jurnal Agroindustri Vol 2, No 1 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.1.8-13

Abstract

Pure honey has a good nutrient content and it is also believed it has healthy peculiar property. Coffee plants are one of the plants that are good in honey bees breeding.  Honey which is produced from the nectar of coffee flower price selling is relatively high.  In order to increase the value added of honey of coffee flower, the researchers in package design were needed to get the best one. The aim of this study was to determine the influence of image and packaging design either simultaneously or partially into purchasing decisions of pure honey consumers. Based on this research, it is known that an ideal packaging material for honey of coffee flower is a bottle compared to flexible packaging. The reason is functional: the bottle packaging is capable to fulfill its function as an efficient and effective packaging. In graphic design, the packaging of pure honey that preferred by the panelists is the packaging that has more colors contrast between its base colors and layout of the flower of coffee whereas the size of a font is already good because it is clearly legible.
Co-Authors - Alnopri Devi Silsia Evanila Silvia Firman Muda Helmiyetti Helmiyetti Kurnia Harlina Dewi Kurnia Herlina Dewi Laili Susanti Laili Susanti Nanang Sumiyarto Noveriani Br Karo Nusril Nusril Prasetyo Prasetyo Ronni Armando Siahaan Sutra Firansyah Tatik Sulasmi